Born in Paris but raised in London, I started making chocolate treats at just 15 years old in a Chocolaterie in Connaught Street, after school. A few years later, I moved to Paris to train in Patisserie and began to work at the Plaza Athenee under the worlds top chefs, Alain Ducasse and Christophe Michalak in the most incredible pastry kitchens.

On return to London, I worked in an awful male dominated kitchen and was called all names under the sun. I was so unhappy and I knew that if I were to work in any kitchen, it would need to be my own.

I missed the classic chocolate religieuse and coffee eclairs in Paris. I decided to make it my mission to bring classic French 'choux' to London. The pastries proved so popular that since, we have been part of London's booming food scene, taking parts in markets and events with Kerb, pop- ups around London, Sourced Market, Partridges Fine Foods and supplying to the luxurious food department store Fortnum and Mason.

Le Choux

We use sugar as an enhancer, but not as a main ingredient.

Photo courtesy of Joyce Wang

Our central focus with Le Choux has always been flavour above everything. To create choux that are fresh, served on the day they are made, ensuring that they are as crispy on the outside as they are soft on the inside. Our fillings are always full of flavour- chocolate that hits you like chocolate should, all notes of caramel, sweet and salty hazelnuts, raspberries with added confit to balance the acidity..

Le Choux combines our passion for artisan methods whilst celebrating great ingredients. We use ethically and locally sourced cream and organic milk. We crack large, free range eggs from The Good Fellas before hand piping our choux one by one. We make our fillings using high quality chocolate, dark caramels, Madagascan Vanilla pods and decorate our choux with fresh fruit and nuts. We use sugar as an enhancer, but not as a main ingredient. We stay away from unnatural preservatives, colourings and gelatine. This means our choux are always fresh and vegetarian friendly.